Strawberry Fig Pavlova Wreath

By Market Magazine


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  • 5 5 egg whites

  • 1 1/4 cups 1 1/4 caster sugar

  • 2 tsp 2 cornflour

  • 1 tsp 1 white vinegar

  • 2 cups 2 thickened cream

  • 1 tsp 1 vanilla essence

  • 1 1 punnet strawberries, halved

  • 2 2 fresh figs, cut into thin wedges

  • 1/2 1/2 Seeds of small pomegranate

  • Fresh mint sprigs


  • Preheat oven to 120°C, fan-forced.
  • Mark out a circle (about 22cm diameter) on a sheet of baking paper. Turn paper over, place trace-side down onto a greased baking tray.
  • Beat egg whites in an electric mixer until soft peaks form. With beaters running, add caster sugar 1 Tbsp at a time, beating well after each addition. Continue beating until thick and glossy (total beating time about 7-8 minutes). Sprinkle over cornflour and vinegar and fold gently into meringue.
  • Spoon meringue mixture onto baking paper, in a wreath shape, using tracing as a guide. Gently smooth over sides and top.
  • Bake in oven for 1 hour 15 minutes or until dry and crisp. Turn oven off and partly open oven door, allow pavlova to cool in oven for 2 hours. Then remove from oven and cool completely.
  • To serve, beat cream and vanilla until soft peaks form. Place pavlova on a platter or board. Spoon whipped cream over top, then decorate with halved strawberries, fig wedges, seeds of pomegranate and mint sprigs

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